I mentioned in my last post that I’ve been menu planning for the week, and counting calories in an effort to basically get my life together, have more energy and conquer the world. Well, I’m still going strong. I haven’t conquered the world yet, but I found that If I make an effort to wake up when my alarm rings, focus on one major task at a time and make time to eat better and get some exercise, I feel so much better. Zayna!! That’s what everyone’s been talking about this whole time! Yea, I know. I just haven’t been able to implement that in my own life lately. It feels like I’ve taken quite a while to settle into my new surroundings. Now, I can’t say I’m “new” anymore. It’s been over a year, and I should have a rhythm by now.
The best thing I started doing is menu planning for the week. Not only does it help me build my grocery list, it keeps my eating in check.
One thing that helps me get through my mornings, is knowing I have breakfast ready. I’ve incorporated Chia Pudding, Baked Oatmeal and now, Breakfast Scrambled Egg Muffins. I love that I can make them on Saturday night keep them refrigerated or in the freezer for the week and heat up daily.
Ingredients
- 10 eggs
- 1/4 cup Skim Milk
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- Salt, to taste
- 1/4 cup each of your choice of chopped toppings: cheese, spinach, mushrooms, turkey slices, etc.
Instructions
- Preheat oven to 375 F (190 C)
- In a medium bowl, whisk together the eggs, milk, onion powder, garlic powder and salt
- Prepare your muffin tin (12 count) by spraying generously with cooking spray, alternatively, you can use paper or silicone muffin cups
- Pour the eggs into each cup, filling about half way
- Drop your toppings into each cup
- Bake for 25 minutes
- Keep refrigerated for the week, or freeze. heat for 30 seconds in the microwave before eating.
